GREEK ORZO SALAD
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Provided by Patrice
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g
GIOUVETSI RECIPE (GREEK BEEF STEW WITH ORZO PASTA)
A traditional Greek Giouvetsi (youvetsi) recipe made with orzo pasta, beef and a delicious tomato sauce. This is the perfect dish for your Sunday family dinner!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Pat dry your Giouvetsi meat with paper towels.
- Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty.
- Stir in the tomato paste, sauté for a minute then pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, the sugar, the cinnamon stick and a good pinch of salt and pepper and enough water to cover the meat.
- Turn the heat down and simmer with the lid on for about 45 minutes or until the beef is tender and fully cooked. Occasionally stir and top up with water if the sauce starts to dry out.
- In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.
- Once your meat is done simmering, place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix.
- If needed, add enough water so that the pasta is just covered. As a rule of thumb you'll need about 3 cups of liquid for 1 cup of orzo pasta.
- Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a splash of water if it has dried out, and put back in the oven for another 15 minutes.
- To serve, sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy!
Nutrition Facts : ServingSize 1 plate, Calories 486kcal, Sugar 9g, Sodium 362.4mg, Fat 21.1g, SaturatedFat 5.4g, UnsaturatedFat 14.5g, TransFat 0.1g, Carbohydrate 38.1g, Fiber 4g, Protein 35.5g, Cholesterol 79.9mg
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat a grill or grill pan to medium high.
- Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the breadcrumbs: Preheat the oven to 400 degrees F.
- In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
- For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
- For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
- When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.
GREEK ORZO PASTA
A healthy delicious Greek dish which utilizes orzo pasta along with all the trimmings. Recipe appears in my America's Best Cookbook and was contributed by the Charlie Daniel's Angels Cookbook.
Provided by DailyInspiration
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions; drain. Set aside.
- Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly and coarsely chop. Cook broccoli in a small amount of boiling water 8 minutes or until crisp-tender. Drain well.
- Cook pine nuts in olive oil in a small skillet over medium heat 2-3 minutes or until browned, stirring often. Add red pepper; cook 1 minute, stirring constantly.
- Combine orzo, broccoli, pine nuts, feta cheese and remaining ingredients in a large bowl; toss gently. Serve immediately.
Nutrition Facts : Calories 245.9, Fat 9.5, SaturatedFat 3.7, Cholesterol 18, Sodium 406.5, Carbohydrate 30.8, Fiber 3.9, Sugar 2.5, Protein 10.8
GREEK ORZO WITH FETA
This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!
Provided by lauryn
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g
GREEK ORZO SALAD
Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.
Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PERFECT GREEK ORZO SALAD
Make and share this Perfect Greek Orzo Salad recipe from Food.com.
Provided by Christines Yellow K
Categories Greek
Time 30m
Yield 7-8 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine cucumber, feta, black olives, tomatoes & parsley.
- Bring large pot of salted water to a boil. Cook orzo as directed on box. Drain and rinse with water to cool. Return pasta to pot (pot should be cooled down). Mix cucumber mixture into orzo.
- Whisk together dressing ingredients and pour over salad. Mix well to combine. Refrigerate for 20 minutes before serving.
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